Welcome to Backwoods Bound.
Backwoods Beauty Photos | Bulletin Board | Candid CamShots | Contact Us | Fishing
Fun Facts | Home | Hunting | Links | Newsletter | Recipes | Site Map | Store

Backwoods Bound Bullet Volume 21 - Issue 5

  Welcome to the May 2020 issue of The Bullet. What times we are living in. None of us have ever seen a world-wide pandemic before. Those that are old enough to have been alive during the Spanish Flu pandemic of 1918 were too young to remember any of it so this is new for everyone. This is truly an unprecedented event and I can only hope the dopes I mean folks in charge band together and learn what we can all do better the next time this happens (and you know it will) instead of doing their usual mud-slinging towards one another.

It looks like we’ve “flattened the curve” but the virus is still out there and it won’t be going away any time soon so let’s not let our guard down now. I know it sucks and our thoughts and prayers are with those that have lost family or friends and those whose businesses are hanging on by a thread. God bless you all.

I don’t know if we’re “lucky” or not but this month begins our usual “slow” time of the year so we’re doing okay. No one we know has gotten sick which is good news. Guess the only thing to do is grab my fishing gear and hit the water. Just wish I could get a haircut!

Okay. Enough said. Let’s get to it. Enjoy this issue of The Bullet. Until next month, J. E. Burns, Editor-in-chief.


In this issue:

~ Backwoods Trivia
~ Recipe: Cheesy Catfish Fillets
~ Article: Missouri To Allow First Elk Hunt
~ Recipe: Venison Swiss Steak
~ Article: What Makes A Trophy
~ What's New
~ Candid CamShots
~ Article: Art Of Nature: Too Many Options
~ Recipe: Texas Turkey Balls


BACKWOODS TRIVIA:: Last month’s Bonus Question asked, “Which is larger, a gill or a gallon?” We knew that a gallon is larger than a gill but couldn’t remember what a gill measured. We received the following answers.

Kevin Nelson from the U.K. said, “One gill = approx.4 UK fluid ounces.”

Donnie Stuart says, “The gill or teacup is a unit of measurement for volume equal to a quarter of a pint.”

And Tom Kish replied, “A gill equals 4 ounces. It was the daily rum ration of the British army and navy.”

Thanks guys for setting us straight! Here is this month’s question from another old issue that was sent in by Diane Shoemake,

What was the tallest structure on Earth for more than 4000 years?

Find the answer at the end of this newsletter. Send your trivia questions to mail@backwoodsbound.com.



~ 2 lbs catfish fillets
~ 2 tbsp margarine, melted
~ 1/2 cup parmesan cheese, grated
~ 1/4 cup yellow cornmeal
~ 1/4 cup flour
~ 1/2 tsp pepper
~ 1 tsp paprika

Optional Ingredients
~ 1 tsp salt
~ 1/2 tsp garlic powder

* Melt margarine and pour into baking dish.

* Combine parmesan cheese, cornmeal, flour, pepper and paprika in a bag. Add the optional salt and garlic powder if you want.

* Place catfish in the bag and shake to coat.

* Place fish in baking dish, turning once to coat with margarine.

* Sprinkle remaining coating mixture over the fish.

* Bake at 400 degrees until golden brown and fish flakes easily with a fork, approximately 10 - 15 minutes.

* Serve with your favorite side dishes and enjoy.

Many thanks to Duffy for sharing this recipe with us. For more fish recipes to try, visit our site at www.backwoodsbound.com/zfish.html.

Send in your favorite recipe to mail@backwoodsbound.com and we'll post it on the site or use it in an upcoming issue of The Bullet.



Lunar Creations specializes in hand crafted items including clothing and accessories, home decor, drink tumblers in various sizes and styles, and lots of other unique gifts! Visit our site to see our complete product line.

You can find us at www.facebook.com/LunarCreations636 or on Instagram @LunarCreations636.



  The Missouri Department of Conservation (MDC) announced late in April that will have their first elk hunting season this fall. Elk were once plentiful in Missouri as well as much of the eastern U.S. but were hunted to extinction due to unregulated hunting in the 1800’s. Missouri’s first elk hunt will allow for five elk to be harvested.

  The MDC re-introduced elk to a remote area of the Ozark Mountains in southeast Missouri beginning in 2011 with more added in 2012 and 2013. Most of the 100 elk introduced were cows with calves and immature bulls. Their numbers have now grown to around 200 allowing the hunt to happen.

 The re-introduced elk were captured in Kentucky. They went through a complete medical examination and held in quarantine before being released. The same procedures were followed the next two years with additional captured elk.

  “Our plan was to offer a limited season for hunting elk in Missouri once the herd reached a minimum of 200 animals with an annual herd growth rate of at least 10 percent, and a herd ratio of at least one bull for every four cow elk,” MDC Elk and Deer Biologist Aaron Hildreth said. “Those goals have been met.”

  All five permits will be for bull elk and will valid for both an archery season that runs October 17 – 25 and a firearm portion that will run December 12 – 20. All of the permits will be assigned through a random drawing with one of the permits being available only to landowners. Those lucky enough to get in on this first hunt will then be put on a ten year “sit out” period meaning they won’t be able to apply again for an elk hunt for ten years thus giving other hunters the chance to harvest an elk.

  The MDC wants to eventually grow the herd to around 500 elk and will use hunting to manage the size of the herd and their location.

  You can apply for the random elk-permit drawing May 1 - 31 online at mdc.mo.gov/buypermits, through MDC's free MO Hunting app, through a permit vendor, or by calling 1-800-392-4115.

 For more information on elk hunting in Missouri, visit huntfish.mdc.mo.gov/hunting-trapping/species/elk or visit https://mdc.mo.gov/ for all the outdoor info you need for Missouri.


FUN FACT:  The King Cobra snake can reach a length of 19 feet. Its fangs measure about half an inch and can inject as much as 2 ounces of venom per bite! Most of their prey dies within a few minutes.

Send your Fun Facts to mail@backwoodsbound.com. For more Fun Facts visit www.backwoodsbound.com/funfacts.html.


FISHIN' TIP:  The toothpicks you use to peg your worms and other soft baits to your hooks can also be used as an attractant. Store them in a sealable container filled with your favorite fish attractant. You might to wear gloves when handling them so your hands don’t smell so bad.

Send your tips to: mail@backwoodsbound.com and we’ll post them on the site or use them in a future issue of The Bullet.


INTERESTING QUOTE: "Life is not measured by the number of breaths we take, but by the moments that take our breath away." – G. Carlin

 If you’ve seen or heard an interesting or humorous quote send it in and we'll post it next month. Send them to: mail@backwoodsbound.com.



Now is the time to get ready for your summer events! Weddings, birthdays, anniversaries, baby showers and others are fast approaching so be ready.

Wine charms, bookmarks, zipper pulls, ear rings we have them all.

We can make things from a picture you send in for only $1.00 more.

We make charms and more for just about any theme you can imagine! Visit our web site www.karensglabels.com for ideas!

Visit us at www.karensglabels.com or e-mail us at Karen@karensglabels.com or call 618-257-1365. Be sure to sign up for our newsletter to get news about our monthly specials and new items!

"Because no wine glass should ever be naked!"


RECIPE: VENISON SWISS STEAK (non-tomato recipe)

~ 2 lbs. venison steak ¾ inch thick (note tougher cuts of meat work good for Swiss steak)
~ 1/3 cup flour
~ 1/2 tsp salt or teaspoon seasoned salt.
~ 1/4 tsp pepper
~ 2 tbsp. olive oil divided
~ 1 cup sliced onion
~ 1 cup sliced mushrooms
~ 1 3/4 cup beef broth divided
~ 10 oz. can Golden Mushroom soup

* Preheat oven to 350 degrees.

* Pound meat with a meat mallet on both sides, (or a heavy plate on its side) just enough to tenderize.

* Mix salt and pepper with the flour. Dredge meat in flour mixture. (Press flour well into the meat)

* Heat 1 tbsp. olive oil in a large skillet and brown meat on both sides. Remove meat to a casserole dish.

* Add another one tbsp. olive oil to the skillet and sauté onions and mushrooms until tender and lightly browned. Add ½ cup of the broth to the pan to deglaze any bits off the bottom.

* In a separate bowl, whisk together soup and remaining broth. Add broth/soup mixture to the skillet and bring to a boil. Pour entire contents of the skillet over the meat in the casserole.

* Bake covered for 2 hours.

* Serve with mashed potatoes and a vegetable.

Our thanks go to James Harter for sharing another recipe with us. For more deer recipes to enjoy visit our site at www.backwoodsbound.com/zdeer.html.

Remember to send your favorite recipe to mail@backwoodsbound.com. We'll post it on the site or use it in an upcoming issue of The Bullet.



  “What did you get Falconer?” Robert asked as he stepped off his 4-wheeler like a cat leaving its perch. He had seen me in camp and was looking off toward the skinning tree where my buck hung.

  “I got a buck,” I said. “It’s not the biggest buck but he took a lot of killin’”

 Robert laughed hard. “I heard all that shootin’ and I said to myself only Falconer could reload his muzzleloader that fast!” He laughed some more. “Then I heard you go to the revolver and I KNEW it was you!”

 I was chuckling some too. It was a heck of a story.

 He walked up to the buck and held his head up, counting the holes and shaking his head. “How many times did you shoot it?” he asked.

 “Four and 1/2,” I replied getting the laugh I knew I was gonna get.

  “I heard the 1/2,” he said. “It was the next to last shot!” He looked me over speculatively, counting in his head. “You shot more than that,” he said.

 “I missed once,” I admitted.

 I had slept in on purpose that morning. The deer had not been moving in the mornings early so I had decided to go to my stand around 9am and hunt until after noon, expecting the deer to move later in the day. As I drove my 4 wheeler toward my stand, I was at the foot of Shiloh (one of the mountains on my property) and I saw a nice buck standing a little over 100 yards away with his head in some trees. His rack looked huge.

 I stepped off the 4 wheeler and that buck ran to my left. Now if he had waited just one more minute for me to look over his antlers I would not have shot, but since he didn’t adrenaline took over and I pulled those cross-hairs in front of him and touched the smoke pole off. That buck tumbled rear end over tea kettle and I ran up the incline to my left, working to load my gun as I did. I stopped and saw the buck was standing, walking weakly and I knew I had hit him too far back as he stumbled for the creek. Just as he got to it I rose up and fired and he tumbled into the creek just as I shot.


 “I am over here!!” Charles Haley, a buddy of mine bow hunting on the 40 acres across the county road. He yelled from his stand 40 yards into the woods. He said he could see the black smoke roll each time I shot and had no idea who was shooting or where they were shooting at!!

 “I know where in the hell you’re at Charlie!” I yelled, the excitement and adrenaline probably making me sound more upset than I was.

 I loaded my gun again and I saw the buck across the creek as I ran to the road and jumped off the embankment! Okay, that hurt!! I am not 15 anymore!! The buck was lying in the road and I shot him as he leap-frogged off the road.

 He was out of sight and I drew the revolver as I walked down the road, the sound of my boots rhythmic and solid on the hard packed dirt. I thumb-cocked that black powder Old Army revolver as I got close and as soon as the buck seen me he whirled to take off and I shot him in the back of the neck.

 Down he went and as he tried to get back up I fired again, the black powder only partly igniting as I seen the round ball strike and then roll down the neck of the buck. As he struggled to stand I fired again and he collapsed, his body relaxing as I stood over him, my heart slamming in my chest and my body suddenly shaking from the effects of the adrenaline. It felt like the encounter had been going on for hours.

 I saw two of my friends on four wheelers coming by, unaware of all the shooting that had been going on because of the noise of their 4 wheelers. Up the road Charlie was emerging cautiously from the woods. A half mile away Robert was laughing his butt off in his deer stand, shaking his head at all the shooting.

 As Melissa pulled up with her husband Michael behind her, she said, “What are you doing standing in the ditch?!”

  I said, “Girl, I been in the middle of a whole lot of deer killing!”

 Robert was touching the antlers on the buck as I told the story and he said, “Those antlers may not look it, but that is a heck of a trophy there Dave.”

 “It was one of the most exciting hunts I have ever been on,” I said. “I screwed up when I didn’t kill him with the first shot.”

  “You got him,” Robert said. “That’s what matters. You got a heck of a story to go with it.”

 “He comes with a great story,” I agreed.

 He said, “I knew no one except you could reload that fast. You have no idea how fast that second shot was after the first do you?”

  “I was too busy running and loading to really know,” I admitted.

 “It was fast,” he said.

 The buck was a good 2 and 1/2 year old deer. One that I normally would have let walk but in the excitement he ran, and when he did I do what a lot of deer hunters do, I shot him.

 Robert and I both remember when you shot the first legal buck you saw in Oklahoma because it could be the only opportunity you would get all season. That was just how it was for years and that reaction when the deer runs stems from that background I think.

 Robert and David with the buck

 Hunting together with your friends and family create some great memories. Great memories are the real trophies of the hunt.



Our handcrafted plaques are made from solid oak not plywood or particle board giving your trophy a solid base to anchor to. Each plaque comes stained with a wall hanger installed. Clear-coating is an available option.

We specialize in unique designs! We’ve done everything from arrowheads to walleyes to shields to light bulbs, hanging and stand up designs! Just tell us what you have in mind and we’ll make it happen!

No matter what type of trophy you want to display, we have a plaque or trophy to fill the need. Contact us at sales@backwoodsbound.com with your ideas.

Don’t settle for an ordinary looking plaque! Go one better and order your AFTER THE SHOT Trophy Plaque today. Prices start at $33.95. Don’t wait, order today!

Visit our site at www.backwoodsbound.com/ats.html for photos and information on how to order your plaque. Order with our secure on-line ordering system and pay with confidence using Paypal.

"It only takes a little more to go first class."


HUNTIN' TIP: Be sure to apply for next fall’s hunting permits before the expiration date. Check your state’s DNR web site for dates, prices and other information.

Send your tips to: mail@backwoodsbound.com and we’ll post them on the site or use them in a future issue of The Bullet.



  Like everyone else we’re riding out the current situation the best way we can. This is traditionally the start of our slow season but we’re staying busy in the shop filling orders. Indiana and Montana are a couple of designs heading out the door next week. Go to www.backwoodsbound.com/ats.html for all the information on our line of After The Shot Trophy Plaques. And remember we love to do custom designs!

Since you are probably stuck at home why not look through your files and send us a recipe or two? How about some pictures from your trail cameras? We need those things as well as your stories, tips, trivia questions, fun facts, etc. Send everything to mail@backwoodsbound.com and thanks!

Planning your summer or fall fishing adventure? Visit our Fishin’ Guides and Charter Services page at www.backwoodsbound.com/guidesfish.html for help. You may not find exactly what you’re looking for but it’s a good place to start. And if you find a bad link or two please let us know so we remove them from the page.



  What better comfort food is there but chili! A hearty, delicious pot of chili made from Backwoods Bound Chili Seasoning Mix will chase away those home-bound blues! Its unique blend of herbs and spices makes a great pot of chili everyone loves without the aid of added fillers or MSG!

Try it for all of your cooking needs! Backwoods Bound Chili Seasoning Mix makes all sorts of great meals you’ll love like jambalaya, enchiladas, stuffed manicotti and lasagna. Also try it as a dry rub or marinade on your beef and deer roasts or steaks.

  Enjoy at home or hunting camp in single pot packets or the triple value pack.

  Order your supply at www.backwoodsbound.com/chili.html.

  "Not too mild.... Not too hot.... Treat yourself and make a pot!"



Over 4000 potential customers could be reading YOUR ad right now instead of ours!

Place your ad here for $8.00 a month! Discount rates for multiple issues.

For more details, visit our site at: www.backwoodsbound.com/advertise.html. Or e-mail us at: sales@backwoodsbound.com.

Fishing season is fast approaching so place your ad now!



  Clark Goetz sent in this picture of his dog Mo and a deer eyeing each other up. Mo protects the family farm in Washington State.

Deer and Dog

Send your trail camera or outdoor pictures to mail@backwoodsbound.com.



  Nature offers serenity. In my eyes, it is the only thing that really does. What you see is what you get! No options.

  We, as humans have so many options. Does the car need air conditioning, navigation, speed control? Does the house need hardwood floors, carpeting, shudders, or brick? Do we need make-up, a hair transplant, short skirt, long skirt, suit, tie, or a turtleneck?

  Which computer? What cell phone?

 Think about it: nature does offer serenity. Be smart: take time to look, learn, appreciate and feel serene with nature. Our lives would be simpler, I believe, if we took time to simplify our lives and don’t spend so much time on options. Spend some time with nature and feel at peace with yourself.

  You will like it! I know!




~ 1 turkey breast, cut into 1" cubes
~ 1 – 2 lbs bacon
~ soy sauce
~ 3/4 cup brown sugar
~ 2 tbsp. chili powder
~ toothpicks

* Cut the bacon slices in half.

* Wrap cubes with bacon and secure with tooth picks

* Place the cubes in a large bowl and cover with soy sauce. Let set about half hour.

* In a bowl, combine the brown sugar and chili powder together.

* Take each cube and roll it in the sugar mixture.

* Grill over medium/low heat until bacon is cooked.

* Serve and enjoy.

Sent in by Derek Keathley. For more turkey recipes visit this page on our site, www.backwoodsbound.com/zturkey.html.

Send your favorite recipe to mail@backwoodsbound.com and we'll post it on the site or use it in an upcoming issue of The Bullet


ANSWER TO BACKWOODS TRIVIA: The Great Pyramid at Giza, Egypt was the tallest structure for more than 4000 years. It was built around 2500 B.C. and originally stood 481 feet tall. It has worn down to roughly 450 feet tall. The Cologne Cathedral surpassed it at 515 feet when it was completed in 1880.


Go To:
| Back | Next Issue |
| Main Page |